Eggless Chocolate Chip Cookies
Classic chocolate chip cookies are one of those recipes that can feel off-limits when you're avoiding eggs, but this version proves that's absolutely not the case. The secret is a simple flax egg — just ground flaxseed and water stirred together and left to thicken for ten minutes — which binds the dough beautifully without any noticeable difference in texture or flavor. Creamy butter, both granulated and brown sugar, and a generous hit of vanilla extract build that rich, familiar cookie dough base you know and love. Two full cups of chocolate chips folded in at the end mean every single bite is loaded. The cookies bake up with golden, set edges and soft, slightly underdone centers that firm into that perfect chewy texture as they cool on the rack. With 24 cookies in a batch, this is an ideal recipe for bake sales, holiday tins, or just keeping a stash on the counter all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
24 servings
- 1 tbsp ground flaxseed
- 3 tbsp water
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp fine salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 tsp vanilla extract
- 2 cups chocolate chips
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 10 minutes, until the mixture thickens to a gel-like consistency.
- 2
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!